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Substituting Refined Flour with Soy Flour Improves Postprandial Glycemic Responses in Staple Foods Without Reducing Consumer Acceptability.

Background/Objectives: Soy flour has been proposed as a functional ingredient to improve the protein and fiber content of foods; however, its metabolic and sensory effects, particularly in individuals at elevated risk for metabolic disease, remain insufficiently characterized. This randomized, repeated-measures study examined whether substituting refined wheat or corn flour with soy flour influences postprandial glucose and insulin plasma concentrations, appetite ratings, and product acceptability in adults with overweight or obesity. Methods: Participants (N = 17) attended at least three sepa